Chocolate Espresso Granola
This irresistible Chocolate Espresso Granola is a perfect cereal breakfast or even healthy snacks for any time you need an energy boost.
Servings: cups
Ingredients
- 4 cups rolled oats
- 1 cup raw cashews
- 6 tbsp raw sunflower seeds
- 2 tbsp flaxseeds
- 3 tbsp coconut sugar
- 1 tsp salt
- 1/2 cup coconut oil, virgin coconut oil is preferred, melted
- 1/2 cup honey/maple syrup
- 1/3 cup cocoa powder
- 2 tsp instant coffee/espresso powder
- 2 tsp hot water
- 1/2 cup coconut flakes
Instructions
- Preheat the oven to 350F/180°C. Line a baking sheet with a baking mat or parchment paper. Set aside.
- In a small bowl, mix coffee with hot water until dissolved.
- In a large mixing bowl, mix coconut sugar, salt, coconut oil, honey, cocoa powder, and coffee mixture until well incorporated. Stir in the oats, cashews, sunflower seeds, and flaxseeds until well coated.
- Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake for 20-25 minutes, stirring halfway through, until golden brown. Add coconut flakes 5 minutes before the granola finishes baking.
- Let the granola cool completely undisturbed for clumpy granola or stir occasionally if you do not want clumpy granola. Store granola in an airtight container.
Notes
Keep granola in an airtight container on the counter or in the pantry for up to one month.
Nutrition
Serving: 1cup | Calories: 544kcal | Carbohydrates: 63g | Protein: 12g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 334mg | Potassium: 421mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 4mg
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